Almond Raspberry Truffle Cakes

Warning: This Almond Raspberry Truffle Cakes recipe is to be reserved for the most special of days. The splurgiest of the splurges. The over-the-top occasions. Like, you know, when you read this blog post or somethin’.

And, afterward, thou shalt eat a large, leafy green salad made of kale – not that fakey lettuce – to make up for the indulgence you are about to partake of. For, you see, when one eateth a truffle one must speaketh in King James version for a while to make up for all of thy calories. To henceforth bring balance back into the world once again. Or just simply because it’s so much fun to speak in King James. Amen.

Almond Raspberry Truffle Cakes

Makes about 45-50 cake truffles.

Almond Cake

Preheat oven to 350°F.

• 4 large eggs
• 1 cup sugar
• 3/4 cup unsalted butter, softened
• 1/4 cup sour cream
• 1 tablespoon almond extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup flour
• 1 3/4 cup raspberry jelly (for filling)
• 2 cups (or 16 ounces) high-quality semi-sweet chocolate (for dipping)

When the cake is done baking, remove it from the oven and allow it to cool.

Truffle Topping

• 14 ounces high-quality semi-sweet chocolate (or four 60%  3.5 ounce bars)
• 1 1/2 cups heavy cream
• 1/2 teaspoon flakey sea salt (optional for sprinkling)

Break or cut the chocolate bars into small pieces. To do this, I just bend the bar many times while it’s still in the package. It works perfectly and I don’t have to deal with a mess of chocolate.

Melt and whisk the chocolate and heavy cream in a double boiler over low heat until melted together and chocolaty. Allow the truffle to sit until semi-firm. Whisk or stir again. Place the truffle in a large decorating bag with a large decorating tip. Swirl some truffle on the top of each cake. Sprinkle each truffle topping with a few grains of kosher sea salt if desired right away.

So good it should have been in the Bible. I beg thy forgiveness. ‘Tis with great gladness I share with thee. I beg thy forgiveness.